Soybean Lecithin- NON GMO

  Product Description   Our product is a liquid soybean lecithin that has been standardised to keep its properties constant.  Additive for the food industry. In accordance with the specific purity criteria laid down in Regulation (EU) 231/2012. Local food laws should always be consulted.   PHYSICOCHEMICAL SPECIFICATIONS Acetone Insoluble (%) .................. min. 60 Toluene Insoluble (%) ...................max. 0.3 Acid value (mg KOH/g) .................max. 30 Moisture (%) ..................................max. 1.0 Gardner color (10% in toluene) .....max. 12 Peroxide value (meq O2/Kg) .........max. 5 Viscosity (Pa.s, 25℃ ) ...................max. 12 Lead (ppm) ....................................max. 2 Mercury (ppm) ...............................max. 1 Arsenic (ppm) ................................max. 3 Modified soy DNA (PCR) ...............negative   MICROBIOLOGICAL SPECIFICATIONS Total plate count (per g) ................max. 3000 Yeast and moulds (per g) ..............max. 100 Coliforms (per 0.1g) ......................absent Salmonella (per 25g) ....................absent   NUTRITIONAL INFORMATION (per 100 g of product) Protein ..........................................0 g Carbohydrates ..............................5 g of which sugar ..............................2.2 g Fiber .............................................0 g Water ............................................0.5 g Ash ...............................................4.5 g Total fat ........................................90 g of which saturated ......................................19 g monounsaturated .........................15 g polyunsaturated ............................56 g Energy ..........................................830 Kcal   USES Soya lecithin works as dispersing, wetting and emulsifying agent in many food goods.  Reduces interfacial tension between water phase and fat phase in emulsions, providing a fine water droplet dispersion.  Thus, it can be used as a universal emulsifier and applied in multiple foodstuffs such as margarines, cookies, instant food, bread and so on. The addition of it in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter.  As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. In cocoa powder for instant products, it covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Dosage: 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products.   STORAGE During storage, the product keeps its properties, being careful to take the following precautions: 1. - Keep at tempperatures between 15 and 40℃.  Under these values, the increase in viscosity makes the handling difficult.  When heating is necessary, do not exceed 60℃, always during short time periods. 2. - Keep packages closed after use. Shelf life of 18 months.     Packaging & Shipping  20 kg buckets, 100 and 200 kg open head drums, 1000 kg containers and 25 tm tanks